1844 Weiss Ohni 2024
Ostschweizer Landwein, Roland und Karin Lenz, 750 ml
Enjoyment without alcohol
- Light, refreshing, and surprisingly versatile – non-alcoholic cuvée made from organically certified PIWI varieties.
- Fresh aromatic profile with subtle minerality; on the palate, a sweet-and-sour touch and an easy-going finish.
- With aperitifs, fish, salads and delicious quiches – zero alcohol, maximum enjoyment.
Description
Lively, enjoyable and intriguing: this alcohol-free cuvée, pressed from certified organic, fungus-resistant grape varieties such as Cabernet Blanc, Souvignier Gris and Solaris, is synonymous with uncomplicated enjoyment and is surprisingly versatile. The nose reveals delicate aromas of elderflower jelly, wet stone, complemented by cooked pear and warm straw. On the palate, the sweet-sour touch typical of Lenz comes to the fore, accompanied by notes of carambola and yellow apple. The lively, animating acidity gives the wine a feather-light structure and immediately makes you want to take another sip. An easy-drinking companion that is wonderful as an aperitif, but also goes well with blue trout, tabbouleh, Caesar salad or delicate mini quiches.
Attributes
| Grape variety: | Cabernet Blanc, Souvignier Gris |
| Producer: | Roland und Karin Lenz |
| Origin: | Switzerland / Ostschweiz |
| Label: | Vegan, Certified organic or biodynamic wine |
| Ripening potential: | 1 to 2 years |
| Drinking temperature: | 6 to 7 °C |
| Food Pairing: | Vegetable flan, quiche, Apéro pastries, Fresh water fish with cream sauce, Salad with vegetables, pulses, pasta |
| Vinification: | fermentation in steel tank |
| Harvest: | hand-picking |
| Maturation: | in steel tank |
| Maturation duration: | 6 months |
| Volume: | 0.5 % |
| Note: | Contains sulphites |
Roland und Karin Lenz
In 1994, while Roland Lenz was still studying oenology, he and his wife Karin were able to acquire eight hectares of vines on the Iselisberg. It was a unique opportunity that they seized, even though they were toying with the idea of setting up their own business abroad, far from Switzerland. They actually did so later, but that's another story…
It is only in the last two decades that the Canton of Thurgau has really come to the attention of wine lovers as a wine-growing area. Its apple orchards and the apple juice (must) pressed from the picked fruit have always been popular, inevitably earning the canton its nickname of «Must India». Viticulture, however, has existed in this region for centuries.
Ostschweiz
Eastern Switzerland: an intriguing puzzle
Eastern Switzerland has long been positioned on the northern rim of the climate zone where the cultivation of popular Swiss varieties is possible. Due to a warming climate, the vineyards of Aargau, Zurich, Schaffhausen, Thurgau and Graubünden are now in the zone where varieties such as Müller-Thurgau or Pinot Noir succeed excellently. But even long-established, almost-forgotten varieties such as Elbling, Räuschling and Completer are experiencing a renaissance.
Switzerland
Switzerland – A small country with enormous diversity
Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.
